4 portions per box.
Contains SOYA, GLUTEN and SESAME.
A testament to the diversity in Taiwan, this mooncake style looks deceptively simple, yet is known to be one of the most difficult to make. With origins of Fujian influence mixed with Japanese baking techniques, this style particularly highlights Taiwanese ingredients. The laminated skin is created by two types of dough, one of which is an “oil dough” made with vegetable oil or traditionally with lard. The doughs are rolled out individually per mooncake, stacked and then rolled similarly to a green onion pancake in order to create flaky layers. The most prevalent filling consists of mung bean paste, braised minced meat, and fried shallot to create a sweet and savory flavor profile. These mooncakes are typically stamped with a red dot or seal of the bakery on top.
Wheat Flour, Mung Bean, Sugar, Water, Vegetable Oil, Pork, Shallot, Five Spice Powder(Cassia Bark, Anise, Fennel, Chilli, Orange Peel), White Pepper, Soy Sauce (Water, Salt, Soybeans, Sugar, Wheat Flour, Flavour Enhancers E631, E627), Sesame Seed, Salt, Red Food Colouring (E102, E122, E129).
To be refrigerated and consume within 7 days or frozen for few months, best served warm for that extra flakiness in oven for 10 minutes 180 degrees Celsius. Paired fantastically with a pot of Chinese tea.
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